Next time your are in Philadelphia we can hunt for wild mushrooms in the Wissahickon. My neighbor does it most every weekend, says wonderful flavors are there for the picking.
I always find the notion of mushroom in sweet dishes fascinating ever since I drank a candy cap mushroom ice cream soda. I may actually give this a try if I can find a good source of appropriate, foraged mushrooms (fortunately, my best friend is an avid mushroom hunter). Cheers.
I read about that candy cap this week..sounds awesome. I don't think we get quite the same one here in Europe. Thanks for checking out the recipe. Hope you try it out. It's really lovely.
The quiche caught my attention... The chocolate tart kidnapped my full attention, and the only way I can escape is to pay the ransom and try to make a vegan version... Thanks for sharing your creations...
Nice question. What you call enriched ganache because of the eggs, I call a very chocolatey custard. I'm not gonna lie, this is a rich tart (particularly because of the caramel on top) but the eggs do create a lighter tart than if it was a set ganache tart. However, since we are thinking about veganising things, then a ganache tart would work very well here, im sure. You just wouldn't need to bake it of course.
The quiche sounds lovely and the tart ~ inspired! People don’t realize quiche has to bake at a low temperature, otherwise the custard is so tough. As for the tart, I will make it this fall. It looks divine. Bravo!
I can't believe I've been a knucklehead and haven't checked in before especially since the two things I love the most--quiche and chocolate--are going to go through the roof with these recipes!
Mushroom foraging is one of the most meditative activities I do. It becomes a fever, the constant scanning of the forest floor. Nothing equals the thrill of finding a great patch, imho. The Chanterelle Quiche has me salivating, can’t wait to try this recipe! I’m not familiar with Ceps and don’t feel the confidence of trying the sweet recipe. But I would also def order it! 😋
Oh...and I actually found a small patch of Chantrelles in my yard this past spring. I went back out to pick them the next day and the deer beat me to them. Big mistake waiting a day. Lol
Next time your are in Philadelphia we can hunt for wild mushrooms in the Wissahickon. My neighbor does it most every weekend, says wonderful flavors are there for the picking.
I always find the notion of mushroom in sweet dishes fascinating ever since I drank a candy cap mushroom ice cream soda. I may actually give this a try if I can find a good source of appropriate, foraged mushrooms (fortunately, my best friend is an avid mushroom hunter). Cheers.
I read about that candy cap this week..sounds awesome. I don't think we get quite the same one here in Europe. Thanks for checking out the recipe. Hope you try it out. It's really lovely.
I have no doubt it is!
The quiche caught my attention... The chocolate tart kidnapped my full attention, and the only way I can escape is to pay the ransom and try to make a vegan version... Thanks for sharing your creations...
I'd love to hear how it works out if you do try vegan version.
One other question about the chocolate portion...this looks like an enriched ganache. What role are the eggs playing in this part of the recipe?
Nice question. What you call enriched ganache because of the eggs, I call a very chocolatey custard. I'm not gonna lie, this is a rich tart (particularly because of the caramel on top) but the eggs do create a lighter tart than if it was a set ganache tart. However, since we are thinking about veganising things, then a ganache tart would work very well here, im sure. You just wouldn't need to bake it of course.
Thanks for the explanation - it's helpful to get a good feel for the kind of texture you're going for in this recipe.
Yeah, It's a good question. Like I said in the piece, the change in texture from cold to room temp is enormous.
Most definitely...and, of course, full credit to you and your original version. I will keep you posted...
The quiche sounds lovely and the tart ~ inspired! People don’t realize quiche has to bake at a low temperature, otherwise the custard is so tough. As for the tart, I will make it this fall. It looks divine. Bravo!
Thanks, Domenica! And yes, 💯, low temp makes all the difference. Eggs can be such delicate little things. They must to be treated gently.
You'll be the first!
Divine!
😊
I can't believe I've been a knucklehead and haven't checked in before especially since the two things I love the most--quiche and chocolate--are going to go through the roof with these recipes!
Thank you so much, Pat. And thank you for reading. I'd love to hear how you get on with these recipes if you try them out.
Mushroom foraging is one of the most meditative activities I do. It becomes a fever, the constant scanning of the forest floor. Nothing equals the thrill of finding a great patch, imho. The Chanterelle Quiche has me salivating, can’t wait to try this recipe! I’m not familiar with Ceps and don’t feel the confidence of trying the sweet recipe. But I would also def order it! 😋
Beautifully said. And thanks so much for this comment! What mushrooms do you most forage for?
Oh...and I actually found a small patch of Chantrelles in my yard this past spring. I went back out to pick them the next day and the deer beat me to them. Big mistake waiting a day. Lol
Oh absolutely. Mushroom picking where I am is a fight against time and the squirrels.
Morels, Boletas, Puffballs, Brains. Pacific Northwest varieties in general ☺️
Maybe you know ceps as porcini? They have so many names. Also known as king bolete.
Oh, ok!
Love this one, Wil. I'm definitely not going to attempt to make a mushroom caramel tart, but I'd absolutely order that from a menu, sounds incredible.
That's high praise. Thanks, Katie. Though I'm quite sure you could make this very well.
I love it. I shall wait for a quiet afternoon and make this.
Would love to know what you think.
Judging by the look of it it’s incredible... Seriously the contrast in the layers ...